Directions:
Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Set aside.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Add powdered sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fold in the drained crushed pineapple and sliced bananas.
Assemble the Cheesecake:
Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours or until set, preferably overnight.
Add Toppings:
Before serving, top the cheesecake with crushed walnuts, maraschino cherries, and a drizzle of chocolate syrup.
Garnish with whipped cream as desired.
Serve:
Slice and serve chilled.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 8 | Calories: 350 kcal per serving
This Heavenly No-Bake Banana Split Cheesecake is a delightful dessert that combines the classic flavors of a banana split with a creamy cheesecake filling, all without the need for baking! 🍌🍰
